Loaded Kale Hummus
Creamy hummus loaded with crispy kale chips and edible flowers this is a great way to use up your Kale harvest. Perfect for entertaining, served with toasted bread, pitas, or spooned onto a salad wrap.
Loaded Kale Hummus
Ingredients
Hummus
- 2 cups chopped Kale
- 1Β½ cups cooked chickpeas, drained and rinsed (or 1 can)
- β cup smooth tahini
- 2 tablespoons olive oil
- Β½ teaspoon sea salt
- 2 1/2 tablespoons fresh lemon juice, more to taste
- 2-3 Roasted garlic cloves
- 6 tablespoons water, or as needed to blend
Crispy Kale Topping
- 2 cups chopped Kale
- 1 TBSP Olive Oil
- 1/4 tsp Salt
- 1/2 tsp paprika or smokey seasoning
- Edible flowers to serve*
- Fennel fronds to serve
- 1/4 tsp chilli flakes
Instructions
- Preheat oven to 180 degrees. Wash and dry off Kale.
- Add two cups of chopped Kale (approx 2cm square chunks) to a mixing bowl.
- Add 1 TBSP oil and massage into the Kale. Sprinkle on the 1/4 tsp salt and the paprika and stir to combine. Add to a baking tray along with the whole cloves of garlic (unpeeled lightly coat in oil).
- Bake until Kale is crispy (10minutes). Check if the garlic is soft and if not remove the kale and cook the garlic for a further few minutes.
- Set the crispy kale aside in a bowl.
- Add all the hummus ingredients into a mixer or blender including the roasted garlic (remove the peels first). Blitz to combine. Taste and add extra salt or lemon juice if needed.
- Pour the hummus into a bowl and load up the crispy Kale chips on top. Sprinkle over edible flowers and optional chilli flakes and serve with warm toasted bread.
Notes
- Edible flowers I used are: Onion flowers, pansies, calendula, cornflower, chrysanthemum, and nasturtium.
- Toasted nuts and seeds would also be delicious additions.
- Drizzle a little extra olive oil to serve.
